Review

Penthouse Bar + Grill at Park Hyatt Bangkok offers a memorable dining experience for steak and seafood enthusiasts. Experience an open kitchen where chefs work over organic coconut charcoal while upbeat jazz music enhances the refined atmosphere. The menu boasts premium cuts of beef from Japan, Australia, the USA, New Zealand, and more, with a diverse selection of breeds, feeding programmes, and specialty cuts. Each dish is executed using seasonal ingredients and locally sourced vegetables at their best. Begin with seafood highlights, including Hamachi crudo and slivers of meltingly tender fish, in a bright, citrusy dressing with burnt orange, avocado, ikura, and finger lime. For fans of Hokkaido scallops, the restaurant’s rendition arrives perfectly pan-seared with silky cauliflower purée, piquant pancetta, and drizzled with truffle oil. Treat yourself to the Canadian lobster salad, showcasing delicate crustaceans with creamy avocado, juicy tomatoes, and a zesty dressing garnished with black rice crackers. Kagoshima wagyu tenderloin stands out, exceptionally juicy and moist with visible exquisite marbling and perfectly partnered with robust red wine sauce and Penthouse’s rich and buttery mashed potatoes, or New Zealand lamb cutlets, charcoal-grilled and served with vibrant spring pea purée, asparagus, and mint, which is a worthy alternative. Conclude with crème brûlée or warm, sticky toffee pudding. A well-curated wine list and cocktails complete the experience.